Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wpzoom domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/mimisrec/public_html/wp-includes/functions.php on line 6121
Ricotta Tomato Pasta Sauce with Italian Sausage - Mimi's Recipe Box
Go Back Email Link
–+ servings

Ricotta Tomato Pasta Sauce with Italian Sausage

This Ricotta Tomato Pasta Sauce (Rigatoni al Pomodoro e Ricotta) is rich, creamy and downright comforting - - everything you can ask for in a pasta dish!  While not traditional the addition of Italian Sausage makes it even more satisfying.  With only 6 basic ingredients, be prepared to have this delightful dinner ready and on the table in 20 minutes.
5 from 1 vote
Print Pin
Course: Main Course, Pasta
Cuisine: Italian Inspired
Keyword: Basil, Italian Sausage, Passata, RIcotta Cheese, Rigatoni, Tomato puree
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 902kcal

Ingredients

  • 16 oz Rigatoni
  • 1 lb. fresh mild Italian sausage removed from any casings
  • 24.5 oz passata
  • 1/2 Onion finely diced
  • 8 oz ricotta cheese
  • 1/2 cup fresh basil
  • Kosher salt and fresh cracked black pepper

Instructions

  • Bring a large pot of well salted water to a boil.
  • Heat a large skillet over medium to medium-high heat. Add Italian sausage, crumbling while browning well. Draft on a paper towel lined plate and set aside. Leave a tablespoon or two of the fat in the pan.
  • While the sausage is browning, add the rigatoni to the boiling salted water and cook 2 minutes less than package directions.
  • Add onion to the pan and sauté until just turning translucent.
  • Add the passata to the sauteing onions and bring to a low simmer.
  • While the passata is simmering, add the ricotta cheese to a bowl and add 1/4 cup of pasta water at a time until the ricotta is smooth and creamy but not runny.
  • Add the ricotta mixture to the passata together with the reserved Italian sausage, torn basil, and rigatoni. (*Tear the basil at the end so you don't take the chance of it bruising.)
  • Cook 2-3 minutes longer until the basil is fragrant. `
  • Serve immediately with fresh grated Parmesan Reggiano.

Notes

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.

Nutrition

Serving: 307g | Calories: 902kcal | Carbohydrates: 91g | Protein: 38g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 18g | Cholesterol: 104mg | Sodium: 893mg | Potassium: 650mg | Fiber: 4g | Sugar: 4.1g | Vitamin A: 7.5mg | Vitamin C: 20.28mg | Calcium: 179.52mg | Iron: 5.26mg
Tried this recipe?Mention @mimisrecipebox or tag #mimisrecipebox!